Hot Stuff Valentine Curry Masala is a blend of spices & chillies which is perfect for creating spicy, tomato based curries such a s Madras or Pathia.
Use as a mix powder in your favourite BIR recipe, or follow the simple recipe below.
With a blend of Teja, birdseye & Naga chillies this masala has a nice bit of heat and also a nice tang from the added mango powder.
1 teaspoon per person gives a nice background heat, 2 – 3 teaspoons gives you a Madras type heat. Spicy but not overly.
Why not pair ‘Ome Made Hot Stuff Valentine Masala with our other Valentine special My Sweet Valentine Curry Masala.
50g resealable pouch.
Allergy advice: contains mustard, may contain traces of nuts/peanuts, gluten, sesame seeds, celery, lupin & soya
‘Ome Made Hot Stuff Valentine Curry
- 300 g diced chicken thigh or breast
- 1 small onion finely diced
- 3 garlic cloves finely chopped or grated
- Small piece of fresh ginger finely chopped or grated enough to give roughly 2 teaspoons
- 2 tbsp oil or ghee
- 3-4 rounded tsp ‘Ome Made Hot Stuff Valentine Curry Masala
- 1 tbsp tomato puree diluted to a thin paste
- 400 g chopped tinned tomatoes
- 2 teaspoons of dried fenugreek leaf
- 1 teaspoon of granulated sugar or more or less to suit taste
- 2 tbsp lemon juice
- 1 tsp salt or to taste
- 1 tbsp chopped fresh coriander optional
- Heat the oil or ghee in a karahi or heavy bottomed pan.
- Add the onions and fry on a gentle heat until soft and lightly browned.
- Add the garlic and ginger and cook for 30 seconds.
- Add the curry Masala and gently fry for a further 30 – 40 seconds. Stirring all the time to avoid the spices catching.
- Add the watered down tomato paste and turn up the heat. Reduce until you have a thick paste.
- Add the chicken and turn to coat in the paste.
- Add the tinned tomatoes and bring to a simmer.
- Turn the heat so the curry is just simmering. Cover with a lid and gently cook for 15 minutes.
- Remove the lid. Stir in the sugar, lemon juice and salt to taste.
- Bring back to a simmer and continue to cook for 10 minutes or so or until the chicken is cooked through.
- Stir in the fresh coriander.
- Serve with rice and Indian bread.